Caribbean Fish Fillet with Coconut-Lime Crust, Silky Sweet Potato Mash and Warm Corn Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or dish with 1 tablespoon olive oil.

2. 2

   Place the sweet potatoes in a pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil and cook for 15 to 18 minutes, until very tender.

3. 3

   While the sweet potatoes cook, pat the fish fillets dry with paper towels. Season them with 1/2 teaspoon salt, black pepper, cumin, and 1/2 teaspoon smoked paprika.

4. 4

   In a bowl, mix the shredded coconut, gluten-free breadcrumbs, zest of 1 lime, half of the minced garlic, allspice, brown sugar, 1 tablespoon chopped cilantro, and 1 tablespoon olive oil until the mixture is moist and loose.

5. 5

   Arrange the fish fillets on the prepared tray. Spread the coconut mixture over the top of each fillet and press gently so it adheres.

6. 6

   Bake the fish for 12 to 15 minutes at 220 °C / 425 °F, until cooked through and the crust looks golden. For extra color, broil for 1 to 2 minutes, watching closely.

7. 7

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the red onion, red bell pepper, sweet chili pepper, the remaining garlic, and the ginger. Cook for 3 to 4 minutes until fragrant and just tender.

8. 8

   Add the corn, 1/4 teaspoon salt, and the remaining smoked paprika. Sauté for 4 to 5 minutes. Stir in the juice of 1 lime and the remaining half of the cilantro. Keep the salad warm.

9. 9

   Drain the sweet potatoes and return them to the pot. Add the butter, 120 ml / 1/2 cup coconut milk, a pinch of salt, and 1 tablespoon very finely chopped red onion. Mash until smooth; adjust with a little more coconut milk if you want it creamier.

10. 10

    Serve a layer of sweet potato mash on each plate. Place a coconut-crusted fish fillet on top or alongside and finish with the warm corn salad. Garnish with the remaining cilantro and, if desired, a little extra lime zest.